Marriott Orlando Downtown

400 W Livingston St, Orlando, FL 32801 · Permanent Food Service · License 5814192

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145°F after bare hand contact.High priority · 16 other violations

How the score was calculated

Starting score100
Violations at the Sep 18 routine inspection
4 high priority (1 fixed by the Sep 21 follow-up, 2 fixed on the spot), 3 intermediate, 10 basic
-34
Safety score66

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep182026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 2 Intermediate
- 5 Basic
What was still cited
High priority1
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145°F after bare hand contact.
  More time given
Intermediate2
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  More time given
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
Basic5
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  More time given
  Ceiling tile missing.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitSep 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 4 High priority
- 3 Intermediate
- 10 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  -oat milk (49°F - Cold Holding); half half (52°F - Cold Holding); chocolate protein (52°F - Cold Holding); almond milk (51°F - Cold Holding) in bar cooler overnight per operator. Operator discarded
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  oat milk (49°F - Cold Holding); half half (52°F - Cold Holding); chocolate protein (52°F - Cold Holding); almond milk (51°F - Cold Holding) in bar cooler overnight per operator. Operator discarded
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145°F after bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Server touched and plated toast for customer with bare hands.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dishwasher at bar several times, even after replacing sanitizer and priming, still tested at 00ppm Chlorine
Intermediate3
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  On meat drawer cooler on cook line. Reading 50°F . Food was 39-42°F
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Chlorine test strips for dishwasher
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Food debris in handsink on cook line
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  -Cooked Chorizo made less than 24hrs per operator in container labeled waffle mix . Operator removed and put in new container with date and label
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  In produce cooler. Operator removed all
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensils on stove at 91°F. Less than 4hrs per operator . Advised to reheat to 165°F.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on prep table. Operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  On cook line. Operator immediately replaced
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Double stack oven: interior doors
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Hole in wall where it meets tile floor in storage area
  Ceiling tile missing.
  Several ceiling tiles missing due to AC repair
  Floor soiled/has accumulation of debris.
  In dairy cooler
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee purse on table at wait station. Operator removed
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.